Description
A comforting slow-cooked pot roast simmering with tender vegetables, perfect for family dinners and gatherings.
Ingredients
- 3-4 lbs chuck roast
- 4 cups beef broth
- 4 medium carrots, chopped
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sear the chuck roast on all sides until browned.
- Layer the carrots, potatoes, and onion in the slow cooker.
- Place the seared roast on top of the vegetables.
- Season with salt, pepper, garlic, thyme, and rosemary.
- Pour the beef broth over the roast.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Slice the roast against the grain and serve with the vegetables and cooking juices.
Notes
For a richer flavor, consider adding red wine to the broth. Fresh herbs enhance the final taste, so add them in the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American